Delia Smith’s Beetroot Soup is made with beetroot, belly pork, carrot, onion, and soured cream. This delicious beetroot soup recipe creates a tasty starter that takes about 2 hours and 10 minutes to prepare and can serve up to 4 people.
Delia Smith Beetroot Soup Ingredients
For the stock:
- 1 dessertspoon groundnut oil (or other flavorless oil)
- 6 oz (175 g) belly pork, cut into cubes
- 1 large carrot, cut into chunks
- 1 medium onion, roughly chopped
- 1 bay leaf
- A handful of parsley stalks
- Salt and freshly milled black pepper
For the soup:
- 1½ lb (700 g) uncooked beetroot, whole but with stalks removed
- 1 level tablespoon plain flour, mixed to a paste with 1 oz (25 g) butter
- 5 fl oz (150 ml) soured cream
- 2 tablespoons lemon juice
For the croutons:
- 4 oz (110 g) black rye (pumpernickel) bread, cut into small cubes
- 1 dessertspoon olive oil
How To Make Delia Smith Beetroot Soup
- Prepare the Stock: Heat the oil in a large saucepan. Brown the pork, carrot, and onion over high heat until they turn brownish-black at the edges (about 6 minutes). Add 2 pints (1.2 liters) of water, bay leaf, parsley stalks, salt, and pepper. Simmer gently without a lid for 40 minutes. Strain and discard the solids.
- Cook the Beetroot: In another saucepan, cover the beetroot with boiling water, add a pinch of salt, and simmer with a lid for 40 minutes or until tender. Cool, peel, and cut into cubes. Reserve one beetroot for garnish.
- Cook the Soup: Add the beetroot cubes to the stock. Simmer gently for 20 minutes.
- Make the Croutons: Toss the rye bread cubes in olive oil and spread on a baking tray. Bake at gas mark 4, 350°F (180°C) for 10 minutes. Let cool.
- Blend the Soup: Transfer the beetroot to a blender or food processor. Add the flour, butter paste, stock, and 3 fl oz (75 ml) soured cream. Blend until smooth. Return to the saucepan, add lemon juice, check seasoning, and heat gently.
- Garnish and Serve: Grate the reserved beetroot. Serve the soup in warmed bowls, swirl in the remaining soured cream, and garnish with croutons and grated beetroot.
Recipe Tips
- Brown the Pork Well: Make sure the pork, carrot, and onion are nicely browned. This adds a lot of flavor to the stock.
- Cool Beetroot Before Peeling: Let the beetroot cool down before you peel it. It’s easier to handle and peel when it’s cool.
- Blend Until Smooth: Blend the soup until it’s completely smooth. Any chunks can make it less creamy.
- Check Seasoning Before Serving: Taste the soup and adjust the salt, pepper, or lemon juice if needed just before serving to get the best flavor.
What To Serve With Beetroot Soup?
This creamy beetroot soup pairs well with crusty bread, cheese scones, or a fresh green salad. It can also be served alongside roasted vegetables, quinoa, or a light sandwich for a delicious lunch.
How To Store Leftovers Beetroot Soup?
- Refrigerate: Let the leftover beetroot soup cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay in the fridge for up to 3 days.
- Freeze: Let the soup cool to room temperature before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, put the container in the fridge overnight and reheat before serving.
How To Reheat Leftovers Beetroot Soup?
- In The Microwave: Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until hot.
Delia Smith Beetroot Soup Nutrition Facts
Serving Size: 1 cup (about 250 ml)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 300mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Apple Cake
- Delia Smith Fruit Salad
- Delia Smith Blackcurrant Jam Recipe
- Delia Parmesan Biscuits
Delia Smith Beetroot Soup
Description
Delia Smith’s Beetroot Soup is made with beetroot, belly pork, carrot, onion, and soured cream. This delicious beetroot soup recipe creates a tasty starter that takes about 2 hours and 10 minutes to prepare and can serve up to 4 people.
Ingredients
For the stock:
For the soup:
For the croutons:
Instructions
- Prepare the Stock: Heat the oil in a large saucepan. Brown the pork, carrot, and onion over high heat until they turn brownish-black at the edges (about 6 minutes). Add 2 pints (1.2 liters) of water, bay leaf, parsley stalks, salt, and pepper. Simmer gently without a lid for 40 minutes. Strain and discard the solids.
- Cook the Beetroot: In another saucepan, cover the beetroot with boiling water, add a pinch of salt, and simmer with a lid for 40 minutes or until tender. Cool, peel, and cut into cubes. Reserve one beetroot for garnish.
- Cook the Soup: Add the beetroot cubes to the stock. Simmer gently for 20 minutes.
- Make the Croutons: Toss the rye bread cubes in olive oil and spread on a baking tray. Bake at gas mark 4, 350°F (180°C) for 10 minutes. Let cool.
- Blend the Soup: Transfer the beetroot to a blender or food processor. Add the flour, butter paste, stock, and 3 fl oz (75 ml) soured cream. Blend until smooth. Return to the saucepan, add lemon juice, check seasoning, and heat gently.
- Garnish and Serve: Grate the reserved beetroot. Serve the soup in warmed bowls, swirl in the remaining soured cream, and garnish with croutons and grated beetroot.
Notes
- Brown the Pork Well: Make sure the pork, carrot, and onion are nicely browned. This adds a lot of flavor to the stock.
- Cool Beetroot Before Peeling: Let the beetroot cool down before you peel it. It’s easier to handle and peel when it’s cool.
- Blend Until Smooth: Blend the soup until it’s completely smooth. Any chunks can make it less creamy.
- Check Seasoning Before Serving: Taste the soup and adjust the salt, pepper, or lemon juice if needed just before serving to get the best flavor.
Delia Smith Beetroot Soup